Saturday, July 24, 2010
Chef Dennis' Corn Fritters
Chef Dennis writes about the delicious and healthy recipes he creates at a Pennsylvania prep school at More Than a Mount Full. The squidgy cafeteria burgers, limp fries, and watered-down, soup-consistency ketchup of my youth can't be found on his blog. Recently I saw a recipe for corn fritters he made that I just couldn't resist. These were not just pancakes flecked with corn kernels, but crispy, airy, and slightly sweet. What I was really impressed with was that the leftovers returned to their crispy state the day after when reheated in a toaster oven. This is a perfect use for that farmers' market corn.
tablespoon scoop to measure out the fritters, and fried them until golden brown on each side before draining on paper towels. They were excellent sprinkled with some fresh herbs and eaten with roasted vegetables. They look smaller than the ones in Chef Dennis' photo, but I churned out 25. Recipe after the jump.
Basil Corn Fritters
By Chef Dennis of More Than a Mount Full
2 ears of roasted corn (off the cob)
1 tbs chopped fresh basil
¼ cup shredded carrots
¼ cup spring onions, chopped (I substituted chives)
1 cups all-purpose flour
2 tsp baking powder
½ tsp salt
2 tbs sugar (I reduced to 1 tbs)
2 eggs, lightly beaten
½ cup milk
¼ cup melted butter
Sift together flour, baking powder, salt, and sugar.
Combine eggs, milk, and butter. Add in corn, carrots, basil, and spring onions.
Fold flour in to mixture. Mix just enough to incorporate all of the ingredients. (Add more or less flour as needed.)
Drop by tablespoons into hot oil (use a sauté pan with about ½ inch of olive oil or vegetable oil).
Sauté for about 90 seconds; the fritter should be golden brown. Turn over fritter and cook until that side is golden brown. Fritter should be cooked through. If they still look raw, you may reduce heat and continue to cook longer, or place in 300 degree oven for 5 minutes.
Serve with greek yogurt and just a squeeze of lemon juice.